recipe: general tso's cauliflower

taken from: PureWow

changes: 
- skipped the 5 small dried chiles, added some cracked red pepper
- skipped the 2 tbsp mirin (didn't have any, added 1 tbsp dry sherry)

ingredients list - cauliflower:
- 1/2 cup all-purpose flour
- 1/3 cup cornstarch
- 3/4 tsp baking powder
- 1 tsp salt
- 2 eggs
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1/2 cup neutral oil (peanut or vegetable)
- 1 head cauliflower, cut into bite-size florets 

ingredients list - sauce:
- 2 tsp sesame oil
- 6 scallions, white part finely sliced, green part chopped into 1-inch pieces
- 3 cloves garlic, minced
- 1 tbsp minced ginger
- 5 small dried chiles (optional, i subbed some cracked red pepper)
- 1/4 cup vegetable broth
- 1/4 cup soy sauce
- 3 tbsp rice vinegar
- 2 tbsp mirin 
- 3 tbsp sugar
- 1 tbsp cornstarch
- sesame seeds, for garnish





to make: 
in medium bowl, whisk the flour, cornstarch, baking powder, and salt to combine. in a separate small bowl, whisk the eggs, soy sauce, and vinegar to combine. slowly pour the egg mixture into the flour, whisking constantly. batter should be fairly thick, but dip-able -- add additional water to thin out, if needed.

heat oil in a medium cast iron skillet until very hot. dip each piece of cauliflower fully in the batter, then place in the oil. pan-fry under it's golden on all sides, 4-5 minutes. drain on absorbent paper towels. 

in a medium pot, heat the sesame oil over medium heat. add the finely-chopped white scallions, garlic, ginger, and chiles, and cook until fragrant, 1-2 minutes.

add the broth, soy sauce, rice vinegar and mirin, and bring to a simmer over medium heat. simmer for 5 minutes. in a small bowl, whisk the sugar and cornstarch to combine. pour about 1/4 of the hot sauce over the mixture, whisking constantly until mixture is smooth and lump-free. return the mixture to the pot and bring to a simmer. stir in the large pieces of green scallion. cook, stirring occasionally, until the mixture thickens and has good flavor, 7-9 minutes more. 

add cauliflower to the pot and toss to coat until it is rewarmed. serve immediately, garnished with sesame seeds and a side of steamed rice.

results: 
so good! did not miss making this with chicken one bit. the flavor of the sauce was on-point, and the batter fried up perfectly. would definitely make again, or use to tso-up other things.